Sandwich & Food to Go News Magazine - 214 - Nov/Dec 2024

CONT ENTS Welcome

Welcome to our nal issue of 2024. It’s been an incredibly busy year – and I’ve encountered an air of de ant positivity in my dozens of interviews. There’s a real determination in foodservice and hospitality to keep improving and growing, no matter what gets thrown at us.

I would also like to thank our many advertisers and contributors, and of course the small but brilliant design and sales teams that produce the mag alongside me.

Merry Xmas everyone!

NEWS

Pages 04-18. Round-up of the latest stories

INSIGHT

Pages 20-21. Smart Thinking – Raynor Foods

Page 22. Sector leadership – Gierlinger

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

Pages 25-31. The Sammies 2025

FTG

Pages 32-33. Toast of the town! – Jason’s Sourdough

Pages 34-35. Seoul food – Santa Maria

Pages 36-37. Hot potatoes! – Aviko Page 38. Jestic red up by Henny Penny HC5 – Jestic

PREVIEW

Pages 40-41. Continuing to inspire… – Veganuary

Editor Alex Bell, Tel: 01291 636349, email: alex@jandmgroup.co.uk

Advertising Paul Steer, Tel: 01291 636342, email: paul@jandmgroup.co.uk

Production Gareth Symonds, Tel: 01291 636339, email: gareth@jandmgroup.co.uk

PACKAGING PROFILE

Pages 42-44. Fully focused – Waddington Europe

REGULARS

Page 46. New product Pages 46-47. Classi eds Page 46-51. BSA listing index

Subscriptions and Customer Service Tel: 01291 636338, email: subscriptions@sandwichandfoodtogonews.co.uk

Editorial Address Sandwich & Food To Go News, Engine Rooms, Station Road, Chepstow NP16 5PB www.sandwichandfoodtogonews.co.uk

In association with The British Sandwich & Food To Go Association.

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WEB www.sandwich.org.uk

EMAIL info@sandwich.org.uk

Paper used in the production of this publication is sourced from sustainable managed forests.

Opinions expressed in this magazine are those of the contributors and not necessarily those of J&M Group Ltd or this magazine. No responsibility is accepted for the opinions of contributors. This magazine is published by J&M Group Ltd. and supports the British Sandwich & Food to Go Association. It is circulated to managers, executives, buyers, retailers and traders in the

Sandwiches,

NEWS

It’s a bumper final round-up of 2024, with a selection of festive products hitting the shelves, positive economic data and plenty of packaging innovation.

Iconic US snack brand, Cheez-It, hits the UK

American brand Cheez-It, from food giant Kellanova, has made its UK debut. Expected to replicate its success across the pond, Cheez-It is available across the foodservice channel.

Described as a one-of-a-kind snack experience baked with 100% real cheese and a unique combination of wheat, corn and potatoes, the recipe has been perfected and tweaked for European tastebuds. Its proprietary baking method bakes them extra thin and crispy, with distinct curvy edges ‘delivering the right balance of crispy texture and authentic cheesy taste in every bite’.

The UK range includes two flavours – Cheese & Chilli and Double Cheese – targeting 22.8 million cheeseflavoured crisp buyers across the country(i), and will be available in 40G small individual packs.

Aiming to reach snack fans the nation over, the UK launch was

supported with a media investment of £18 million from September, spanning a TV advert bespoke for UK audiences, radio, out-of-home, sampling, PR and social.

Kellanova has identified an opportunity to re-engage a younger audience looking for a real cheese snack that packs a punch.

Chris Silcock, Kellanova UK and Ireland managing director, said: “This launch has been in the works for quite some time, and everyone at Kellanova UK is delighted.

“Given Cheez-It is a £1 billion brand in the US(ii), we’re certain it’s going to be massive hit with a UK audience. Our ambition is to make Cheez-It Kellanova’s next iconic brand.

“The UK snacking category is a huge growth opportunity for many foodservice operators, as snacks play an increasingly important role in lunch occasions outside the home. We’re

New data from Lumina Intelligence’s Eating and Drinking Out Panel highlights a positive shift in the UK’s out-of-home (OOH) market, with growth in consumer participation and channel shifts driving overall spending. Market performance has improved as financial pressures ease and extreme weather patterns from 2023 recede.

According to latest insights, nearly six in 10 (59.8%) UK adults are now active participants in the OOH market, with consumers dining out 1.6 times per week on average, up from 1.5 in 2023. There has been a notable +13.3% rise in spending – well ahead of inflation – with consumers returning to higher-spend channels and dayparts, signalling sector resilience.

Retail’s share of occasions has declined by -2.2 percentage points year-on-year, annualising on a strong September 2023. Pubs, bars and restaurants have been the key beneficiaries, attracting consumers back to food-led occasions, with dinner being the standout meal.

There is also a trend toward greater variety in consumer

more than confident Cheez-It will be a hit with consumers and operators!”

The launch of Cheez-It will add to the stable of snacks brands sold by Kellanova, including Pringles, Rice Krispies Squares and Pop Tarts.

(i) Circana Unify – UK Crisps MATA Sales Data up to 15 Jul 23.

(ii) Cheez-It $ sales, 52 w/e 28/10/23, Total US x AOC + Conv, Nielsen.

Eating and drinking out market strengthens

food choices, with eight of the top 10 dishes by share of occasions losing ground year-on-year. This shift offers an opportunity for suppliers to innovate and expand their offerings. Strategies that focus on premiumisation, brand partnerships, limited edition products, and the introduction of world cuisines are expected to perform well.

Insight lead, Katie Gallagher, said: “The data reflects positive momentum for the OOH market. Consumers are willing to spend more on premium experiences, which presents a valuable opportunity for suppliers and operators to innovate and tap into these emerging trends.”

Polyflex takes UK Packaging Awards prize for Coveris

European manufacturer, Coveris, celebrated a win at the UK Packaging Awards for block cheese packaging, PolyFlex, which earned the Best New Concept.

Following the launch of its award-winning MonoFlexBE recyclable, lightweight pouches for grated cheese, Coveris has taken its offer to the next level with the development of PolyFlex, a sustainable solution for block cheese.

Its mixed polyolefin structure replaces traditional mixed nylon laminates – one of the hardest to recycle materials –in block cheese packaging and is recyclable through frontof-store schemes.

PolyFlex offers high-barrier protection to maintain a minimum 120-day shelf life, while significantly improving recyclability. With an estimated 3.5 billion blocks of cheese sold annually in the UK, PolyFlex has the potential to move these packs into a front-of-store recycling stream.

UK Packaging Awards judges said: “This new concept can define a new category norm for the industry – a genuine new concept, future-proof for recyclability.”

Following 18 months of development and testing, PolyFlex is set to launch in 2025. It follows the success of MonoFlexBE, Coveris’ first-to-market packaging for grated cheese, sold in Tesco, Sainsbury’s, Asda, Co-op and Iceland.

PolyFlex will enable customers to adopt a recyclable packaging solution for block cheese without any compromise on quality or performance. This breakthrough enables customers to align with recyclability goals, while benefitting from a seamless transition to sustainable packaging. It is also expected to reduce costs ahead of forthcoming EPR (Extended Producer Responsibility) regulations compared to non-recyclable packaging.

Mark Robinson, technical director for BU Flexibles, said: “Winning the Best New Concept Award at the UK Packaging Awards for our innovative PolyFlex packaging is a fantastic honour. With PolyFlex, along with our grated cheese packaging, we now offer an even wider range front-of-store recyclable solutions.”

Bryony Thomas-Downes, technical manager at ReCover Louth – Coveris’ recycling business – was Highly Commended in the Woman of the Year category.

The awards were held at Grosvenor House Hotel in London on 10 October.

Brakes launches Birchstead fresh meat range

Brakes has launched a range of almost 60 fresh beef products under its new Birchstead brand.

The specialist range of beef, sourced from British and Irish farms, contains a variety of high-quality products, including everything from steaks and joints to mince and burgers, along with a premium selection of dry-aged cuts for the finest dining experiences.

The range has been carefully selected, taking insights from customers, to ensure that they provide the right products for every menu. All partner farms supplying Birchstead beef are accredited by Bord Bia or Red Tractor and the cattle are raised to ensure lean, tender and flavoursome beef, with grading to ensure consistent quality. This is backed by skilled butchers, who deliver additional quality through exacting specifications, meticulous curation and expert maturation processes.

There are two tiers of Birchstead beef products: Birchstead and Birchstead Reserve. Birchstead offers perfectly matured fresh beef that delivers great flavour, tenderness and excellent value, while Birchstead Reserve provides the finest cuts, carefully hand-selected and dryaged for the ultimate in flavour, texture and tenderness.

Paul Nieduszynski, Sysco GB CEO, said: “Birchstead is more than just a brand; it’s a promise of quality from farm to fork, offering fresh beef that delivers consistency, flavour and excellence every time. We are really excited to bring this extraordinary range to customers, helping them elevate their menus with tender, responsibly sourced beef.”

Have yourself a Phat Pasty Christmas

The award-winning Phat Pasty Company has revealed its festive range for 2024 – from grab & go hot pasties to centre plate pies and savoury bake snacks.

With the UK free-from market size anticipated to grow at 12.2% between 2023-2033(i), brand new for this year is the Wild Boar, Apple and Cider Gluten-Free Pie. Made in a creamy cider and mustard sauce, topped with a gluten-free pastry, it was overall runner-up and Silver Award Winner in the Free From category at the British Pie Awards 2024.

Available in 300g centre plate or 90g mini pie, these are recommended for winter menus as either a hearty main, starter or on sharing boards and platters.

It joins a line-up of three hot-to-go yuletide treats including, for meat lovers, the Phat Christmas Dinner Pasty, filled with turkey, bacon, sausage and cranberries, seasoned with sage and onion and encased in a hand-crimped pasty, and the Phat Festive Chunky Sausage Roll, with pork, turkey, ham & cranberries, wrapped in a puff pastry roll.

With nearly seven out of 10 (67%) of consumers ‘extremely sustainability conscious’(ii) and a third reducing their overall meat intake (iii), there is a meat-free option: Phat Festive Vegan Bake. This puff pastry slice is filled with mushrooms, cranberries and pea protein chunks in a creamy coconut milk sauce, seasoned with sage & thyme.

Paul Clark, Phat Controller at Phat Pasty, said: “We’re a

truly British brand, so we wanted to focus our festive range around classic Christmas flavours, that consumers know and love, combined with our unrelenting commitment to the very best, premium ingredients.

“This year, we’re excited to add a gluten-free pie, made in a gluten-free bakery, so we can offer pubs and restaurants a main or starter option, while our other Christmas products allow catering operators across leisure, out-of-home, education, healthcare and B&I to up-level their food-to-go or lunch menus this season.”

Phat Pasty’s festive range is available to order via Bidfood, Brakes and other national and regional wholesalers.

Visit phatcontroller@phatpasty.com.

(i) Spherical Insights, UK GF Products Forecasts to 2033 (ii) & (iii) Lumina Intelligence, 2024

Savour the season with Urban Eat’s limited edition

The Festive Feast is filled with turkey and chicken breast with sweetcure bacon, herby stuffing and cranberry sauce in a malted bread. While the Festive Cheese delivers a vegetarian option, including a creamy cheese and onion with sliced Red Leicester, smooth cranberry sauce, festive red slaw and spinach leaves.

FTG brand, Urban Eat., returns this Christmas with a new range of limitededition sandwiches. The trio of options are available until 24 December.

It delivers an indulgent feast for consumers on the go. From the Chicken and Turkey Festive Feast Sandwich to the Festive Cheese Sandwich, as well as a heat-to-eat Festive Feast Toastie variant.

Boasting succulent chicken breast, beechwood smoked streaky bacon and pork, sage and onion stuffing with cranberry sauce in a mozzarella and cheddar topped sourdough bloomer, the Festive Feast Toastie is an indulgent addition to retailers’ offerings and ideal for colder weather.

The packs also feature hand-drawn illustrations and a scaled-back use of colour to stand out on shelf and evoke the festive spirit.

Charlotte Assinder, brand manager Urban Eat, said: “Great tasting food is a crucial part of getting into the Christmas spirit – and our latest range of limited-edition sandwiches are sure to attract and charm those looking for festive flavours!

“An exciting but familiar take on the UK’s most popular tastes, hungry shoppers across our core channels of travel, convenience, workplace & education will be able to delight in seasonal tastes across the period.”

THE PACKAGING SOLUTION FOR HOT-HOLD OR GRAB & GO

Unlock success in the hot food-to-go market

After extensive testing with a variety of hot food menu items and hot-hold packaging equipment, ProAmpac’s Some Like It Hot packaging range has been developed to ensure your food stays hot, fresh, and delicious. This range offers the optimal microclimate for extended holding times, ensuring your products maintain their quality.

Oddlygood and Rude Health join forces

Finnish plant-based company, Oddlygood, has acquired British operation, Rude Health, for an undisclosed sum. The brand has set its sights on revolutionising plantbased in foodservice.

Oddlygood is a key Nordic player, where in six years it’s grown to an anticipated turnover close to €50m this year and a widely stocked range of plant-based alternatives to milk, cheese, desserts, cooking products and yoghurts. Distribution is across the out-of-home market, including cafés, restaurants and caterers.

It launched Barista Oat Drinks into UK foodservice earlier this year. The acquisition of Rude Health will further diversify the business and drive both UK and European growth.

Camilla and Nick Barnard cofounded Rude Health in 2005. It has become a top five UK plant-based drinks brand alongside its range of cereals and snacks – widely available across major retailers and foodservice operators and providers, such as Bidfood, Foodbuy and Creed. It has a loyal customer base – opening a café in London since 2016. This year, the brand is on track to deliver £28m revenue, its biggest to date. Rude Health has also recertified as a B Corp with a score of 120.7, putting it in the top three UK food and drink brands.

Camilla Barnard, co-founder of Rude Health, said: “We created Rude Health

at our kitchen table, to make healthy eating a celebration, not a sacrifice. From these basic beginnings mixing muesli, we branched out into more cereals and then dairy alternative drinks. The brand has grown beyond anything I could imagine to become a household name. Now is the right time to find a partner who can help take it to the next stage of success.’’

Niko Vuorenmaa, Oddlygood CEO, added; ‘’Our ambition is to become one of the leading plant-based companies in the UK and Europe and this acquisition will help accelerate this, but key is the strong alignment between Rude Health and Oddlygood.

“Rude Health is one of the biggest success stories in British plant-based food. It’s nothing less than impressive the way the team has grown its product range alongside such a distinctive and well thought of brand to deliver commercial success.

“Both Oddlygood and Rude Health have complementary portfolios, target audiences and capabilities which will enable us to grow both brands.”

The UK’s plant-based drinks market has seen an 18% growth in the foodservice sector(i). Oddlygood’s founding company, Valio, has over 100 years’ dairy expertise in addition to plant-based meat and dairy alternatives. With a turnover of €2.3bn, it launched Oddlygood in 2018. The commitment to innovation includes the production of its signature Barista Oat drinks, where it uses all of the oat flour, while minimising waste.

(i) Mintel UK Dairy Alternatives 2023.

Sysco acquires Campbell’s Prime Meat

Sysco GB has acquired Campbell’s Prime Meat, the leading specialist meat and fish supplier in Scotland.

Campbell’s Prime Meat currently employs 325 people at its Linlithgow site. It has built a reputation over the past 100 years, providing top quality meat, fish and deli products to food businesses and consumers in Scotland and through online UK sales.

Paul Nieduszynski, CEO of Sysco GB, said: “We are delighted that Campbell’s Prime Meat will be joining Sysco GB. It is a great business with a fantastic reputation for producing high quality meat, fish and deli items, combined with exceptional

levels of service and championing independent customers in Scotland. We believe that it is a brilliant fit for Sysco and will bring a huge benefit for our customers by strengthening our Scottish proposition.

“We’re very keen to work with high quality and complementary businesses like Campbell’s Prime Meat, which can add value to Sysco and enhance our customer proposition. We look forward to welcoming Campbell’s Prime Meat colleagues to the Sysco family.”

Campbell’s Prime Meat will continue to operate as a separate business but will now have the support and strength of Sysco, bringing opportunities for a broader range of products for the enlarged Sysco GB group and access to new customers.

Christopher

Campbell, CEO of Campbell’s

Prime Meat, said: “Sysco is the perfect partner for the next stage in Campbell’s Prime Meat development. Over the past century, we’ve worked tirelessly to build a reputation as the leading catering butcher in Scotland, and we’ve been impressed at how Sysco wants to encourage us to continue that journey.

“With the additional route to market that Sysco offers, we can bring our quality meat, fish and deli products to an entirely new audience. We are very much looking forward to an exciting new phase in the company’s development.”

Campbell’s Prime Meat is a longestablished family business. Thomas Campbell, Christopher Campbell’s grandfather, took up his craft as a butcher in 1910. More than a century later, the passion for quality Scottish produce and the dedication to quality, freshness and craftmanship remains at the heart of their story.

Boka Food opens £2m cereal bar factory

Boka, the 100% green traffic light food brand which makes a range of healthy cereal bars, has invested more than £2 million in a 12,000 sq ft manufacturing facility in Winchester, Hampshire.

The business, which launched in 2016, unexpectedly lost its main copacker in 2022, then struggled to find an operator that could produce the cold-pressed bars it requires.

This new Winchester factory can initially produce 21 million bars a year in one shift, with the added ability to add another line if required. It is also 100% nut-free, allowing Boka to make this claim on packaging. The

team has also expanded by 17.  Franco Beer, founder of BOKA Foods, said: “We couldn’t find a manufacturer that could produce our Boka bars to a high enough standard, so we decided to do it ourselves!

Converting a warehouse into a fully functioning, SALSA-approved factory in the space of seven months has been a real labour of love but we’re so proud of what we’ve achieved. Boka has already started work on obtaining BRC accreditation by July 2025.

“We now control the whole manufacturing process which allows us to produce exceptional quality bars,

FSG mustard cross-contamination highlights risk

The risks of allergen labelling were highlighted recently with the mass withdrawal of a wide range of products as a result of mustard and mustard powders being crosscontaminated with peanuts.

Thought to originate from farms in India, the contamination affected mustard products imported by FSG Ingredients but the incident highlights the continuing risks of contamination in prepared foods, particularly from small kitchens where absolute segregation is virtually impossible.

This is not the first time that cross-contamination at the farm gate has been suspected. Not long ago, there were concerns about wheat and durum wheat from Italy being contaminated with mustard.

FSG Ingredients’ latest incident was all the more challenging as peanuts are not normally associated with mustards and would not be tested for. The peanut contamination was randomly spread through the consignments, making it extremely challenging to find – yet its presence posed a potentially serious threat to those who suffer allergic reactions to peanuts.

While it is unusual for crosscontamination to happen at the farm, this illustrates how easy it is for allergens to cross between products, particularly in small production units, with limited space for segregation.

as well as ramping up our innovation pipeline. It also gives us capacity to co-pack for other food brands. This is an area I am keen to explore as I know how difficult it is finding a manufacturer with the skills to make consistently good quality bars at the right price.”

Boka was born after its founder, Franco Beer, couldn’t find healthy snacks for his children. He spent six years developing a healthier cereal bar which was low in sugar, fat and salt, plus under 100 calories.

In the case of FSG Ingredients, over 100 products across ready meals, sandwiches, dips, table sauces and salads were affected.

An FSG statement said: “Since receiving the first alert about a possible peanut contamination in mustard, a comprehensive testing programme has been initiated with support from industry accredited laboratory partners: spanning products and premises, as well as an investigation into our supply chains.

“This programme included independent analysis and swabtesting programme of our spice production premises in Leicester, the results of which confirmed no presence of peanuts. This peanut and nut-free working environment is in addition regularly and routinely tested to ensure this remains the case.

“Rigorous testing conducted on mustard supplied to us from India has indicated few positive but inconsistent traces of peanut residue in limited pockets of the raw mustard product but not across entire batches. This presence of peanuts has been highly intermittent and in isolated pockets, rather than being homologous throughout the batches. The FSA Incidents and Resilience Unit have received info from its counterparts in India that confirmed the issue originated at agricultural level in India.

Boka bars (30g) are available in Apple & Cinnamon, Strawberry, Choco Mallow and Caramel – stocked across foodservice operators, including via Bidfood, Brakes and DDC Foods  which supplies them into hospitals, universities, schools, leisure clubs and corporate dining locations.

Boka has stayed ahead of the health curve by being the only cereal bar brand in the UK with front-ofpack green traffic lights, as well as being 100% HFSS compliant. This is a key advantage for the brand,

“The FSA says: ‘…whilst no Peanut/ Groundnut are processed in the unit in India, the product they supply to you does indicate about a possible peanut contamination at the farm level. The Indian authorities in their response to us have equally confirmed this’.

“Our supplier from India is a fourth generation and long-term family supplier that had never in the past faced a nut or peanut contamination issue with its raw ingredients. However, as a proactive measure, FGS Ingredients has stopped accepting or ordering any supplies from them, and are sourcing mustard originating from farms in Canada.

“In parallel with the testing and investigation programme, we have advised all customers to stop using the Indian-sourced mustard supplied by us and return any unused product. Customers have, in turn, been proactive in notifying about this issue to their customers, including the manufacturers of consumer products. This has resulted in numerous updates from the FSA as investigations along the supply chain revealed additional consumer products containing the affected mustard as an ingredient. This has necessitated a growing list of finished products being removed from sale/shelves by their manufacturers to ensure together our absolute priority is protecting consumer health.”

as competitors look to reformulate their products to adhere to new food advertising legislation.

“There was a lag in healthy snack food innovation but now the UK government has confirmed the implementation of a ban on advertising less healthy food from October 2025, we expect to see more focus on producing HFSS-compliant food products,” continued Beer.

“With our new factory and keen focus on health and taste, Boka is wellplaced to maximise this opportunity.”

Sustainability certification a boost for Celebration

Celebration Packaging’s EnviroWare® bamboo fibre double wall hot drink cups and double wall Leaf 2 hot drink cups are now certified as 100% recyclable in normal paper mills.

“When we created the EnviroWare® brand over 17 years ago, our declared mission was to seek out more sustainable solutions,” said Celebration Packaging MD, Nick Burton. “We believe that when sourcing sustainable packaging, the provenance of the raw materials is paramount – but ensuring that it can be properly disposed of at end-of-life is equally important. Obtaining certification to prove that our products are 100% recyclable is therefore crucial.”

Using the recyclability assessment method of EN13430 with testing based on the Confederation of European Paper Industries Recyclability Test Method Version 2 (2022) for fibre-based packaging products and materials, the cups have been confirmed as 100% recyclable in standard paper mills, so they don’t have to be sent to specialist facilities.

The EnviroWare® bamboo fibre double-wall hot drink cups are made from Forest Stewardship Council® certified bamboo fibre – with an aqueous-based lining, while the EnviroWare® Leaf 2 paper hot drink cups are made from FSC® certified material with a plant-based lining.

Alongside the ‘Recycle’ logo, both cups feature the Din Certco seedling logo, as they are certified commercially compostable (DIN EN 13432:2000-12) – and carry the

messages: ‘Recycle with paper or compost commercially’, and ‘Made from sustainable renewable resources’.

“Earlier this year, we commissioned Sapio Research to conduct a survey looking at consumer understanding of logos and terminology used for disposable foodservice packaging,” said Burton. “It showed that 68% of consumers think that it is very or extremely important that food and drink packaging is certified recyclable, and over three fifths (61%) said that information on packaging is what they rely on most to keep them informed about its correct disposal.

“Celebration Packaging has always invested in accreditations and certifications which we take very seriously, so that when we make environmental and sustainably claims, we can back them up. This sets us apart from many of our competitors, while also giving customers confidence to help them on their sustainability journey.

“If foodservice operators are looking to improve sustainability credentials, they need to work with a consultative supplier to ensure they’re choosing the right packaging – that is functional, fit for purpose, popular with consumers and, above all, sustainable,” concluded Burton.

Sustainability milestone in place for caterwrap

An ideal choice for caterers who prefer cardboard cutter boxes, caterwrap™ has revealed a brand refresh, which includes a step towards sustainability with products and packaging.

As a brand of Cofresco Foodservice, the move marks a positive milestone within caterwrap’s 30-year history and reflects Cofresco’s ongoing commitment to the environment. Part of a mission to improve recycling in foodservice and waste prevention, Cofresco is working towards improving sustainability credentials of all products and processes.

Starting from Oct 2024, caterwrap’s refresh includes a new look and feel that reflects the premium quality of the professional food wrap brand. It offers improved on-pack messaging, making it even easier to choose the right solution for catering needs.

As part of Cofresco Foodservice’s commitment to supporting every kitchen’s sustainability journey, it was key to maintain caterwrap’s recyclable packaging and printing using waterbased inks – all helping to minimise environmental impact. As always, food hygiene is ensured, with a tamper-proof carton to prevent contamination.

Adrian Brown, managing director Cofresco Foodservice, said: “caterwrap’s brand refresh is not just a design update but reflects our honesty and transparency as a trusted foodservice provider. For 33 years, caterwrap has been a trusted choice for highquality, catering rolls. Now we are helping chefs who

prefer traditional cutter boxes to be more informed, while continuing to deliver exceptional value with the same great food wraps inside.”

Packaging will be rolled out across all lines, starting with PE Cling Film. It also includes PVC cling film, aluminium foil, FSC-certified and compostable baking parchment, as well as FSC-certified and compostable greaseproof paper.

Middleton Foods unveils gluten-free marinades range

Foodservice pre-mix manufacturer, Middleton Foods, has launched a range of premium plus gluten-free marinades, inspired global cuisine.

Certified gluten free by Coeliac UK, it comprises four flavours – Maple & Chilli, Mediterranean, Mexican and Shawarma.

Developed for butchery, meat processing and foodservice, they offer marinades which deliver in terms of visual appearance, depth of flavour and functionality.

Suitable for a wide range of menu choices, the marinades offer caterers the versatility to accommodate an array of food concepts. And they have been carefully developed to meet the 2024 salt guidelines when used at recommended usage, so are suitable for education catering.

Paul Stanley, foodservice manager Middleton Foods, said: “We know consumers are eager to enjoy a taste from their travels, which has driven the demand for operators to offer menus and food concepts influenced by flavours from cuisines from all over the globe.

“We’re committed to investing in the development of new concepts and flavours and traditional global flavours. Furthermore, with allergens

rising to the forefront over the past few years, our new premium plus gluten-free marinades are produced in a dedicated, standalone glutenfree site to comply with allergen and nutritional legislation.”

Available in 2kg tubs, they are free from MSG and suitable for vegetarians and vegans.

Tribute to Neil Goldman

With great sadness, Colpac have announced the passing of CEO and owner, Neil Goldman. The business issued the following statement:

“Neil was a leading light in our industry for over 50 years and drove many of the paperboard food packaging innovations now used by millions across the world every day.

“Despite our loss, Neil’s creative vision, ingenuity and drive lives on in the company and in the team he shaped and nurtured so passionately.

“Olivia Goldman will now lead Colpac’s Board of Directors, supporting the continued development of the business in its ongoing mission to design and deliver innovative, high quality and sustainable food packaging.”

Footprint podcast zones in on staffing struggles

The hospitality industry is battling a major talent shortage, with over 100,000 vacancies and ongoing challenges in recruitment. The latest episode of the Footprint Podcast, in association with Nestlé Professional, tackles this headon, featuring insights from key industry figures on how to attract and retain the next generation of talent.

Hosted by Nick Hughes, associate editor at Footprint, the episode brings together an expert panel to discuss innovative solutions for one of the sector’s most pressing concerns: how to ensure that hospitality remains an attractive and sustainable career choice for young people.

Guests included Amanda McDade, national head of careers and education at Springboard; Steven Edwards, chef and owner of Etch in Brighton and Hove; Julia Jones, head of sustainability and corporate communications at Nestlé Professional; and Martin McDonald, apprenticeships lead at Sodexo UK and Ireland.

The episode opens with a deep dive into the recruitment shortfall. McDade acknowledged that while the sector has been working hard to rebuild since the pandemic, the staffing shortages that existed pre-pandemic persist but there is proactivity: “Hospitality as an industry is trying to address some of those barriers that young people particularly have in coming into the sector.”

Steven Edwards, chef and owner of the Michelin Plate restaurant Etch, highlighted the importance of flexibility and fair wages: “We’ve had to adapt our business to be an attractive proposition to an employee looking to work with us. For example, we’re only open four days a week, Wednesday to Saturday, Christmas and New Year off... and having to pay the Brighton living wage rather than a minimum wage as an entry-level person.”

Jones discussed the brand’s ongoing commitment

to nurturing young talent through sustainability and education-focused initiatives. “It’s important to start attracting people when kids are at school because if their eyes aren’t being opened to hospitality as a potential career choice early on, they’re just not going to consider it.”

The panellists concluded that collaboration between education, businesses and the government is essential. Highlighting the importance of industry engagement with schools, encouraging hospitality businesses to open their doors and providing young people with real-world experiences to showcase what the sector can offer. Find the whole podcast at foodservicefootprint.com.

Prowrap goes extra large on pre-cut foil sheets

Prowrap is releasing a new extra-large version of its pre-cut foil sheets this November, in response to demand for ultra-convenient, professional-grade food wrapping solutions.

The sheets measure 300mm x 400mm and will be available to foodservice operators in packs of

250 in time for the busy festive season. They have been developed in collaboration with customers, serving larger menu items like gourmet burgers and hot dogs. It features the same ergonomic dispenser box and interleaved sheets as Prowrap’s existing pop-up foil sheets. This ensures that when one sheet is taken, the next sheet presents itself for convenient dispensing.

“Everything we do is centred on making life easier for our customers,” explained Bryony Barlow, Prowrap commercial director. “During those hectic shifts in the kitchen, keeping up a consistent pace without letting standards drop is important when clearing through a rapid-fire list of orders. Our pre-cut foil sheets

are designed to make that process as smooth and convenient as possible, while also minimising waste.

“The interleaved sheets are made to ensure you can get orders out as quickly as they come in. Just grab a sheet and go – it’s designed to be used almost without thinking, so staff can concentrate efforts on fast, service.”

The foil sheets are manufactured to the highest hygiene and performance standards to ensure they keep food hotter and fresher for longer, and are 100% recyclable.

Prowrap’s existing pre-cut foil sheets are 270mm x 300mm in size, meaning the newly-expanded range now includes multiple size options for various foodservice applications.

Visit wrapex.com for more information.

Modest start to autumn for hospitality groups

Britain’s leading hospitality groups recorded year-on-year (YoY) sales growth of 1.7% in September, the latest edition of the CGA RSM Hospitality Business Tracker reveals.

It means managed operators have achieved like-for-like increases in eight of the nine months of 2024. Following recent below-inflation growth – of 1.5% in July and 1.3% in August – industry growth has matched the inflationary rate of 1.7% in September. While this is a welcome improvement, it is a sign of the continuing challenges to real terms growth, as the sector enters the crucial final quarter of the year. Total sales growth in September –including new venues opened during the last 12 months – was healthier at 3.7%.

The Tracker – produced by CGA by NIQ in partnership with RSM UK – shows September was a solid month for restaurants, with like-for-like (LFL) sales rising 3.2%, double the rate of 1.5% for managed pubs. Bars extended a sustained period of negative numbers with a drop of 3.8%, while the on-the-go segment achieved 4.3% growth.

As was the case in August, trading in London was slightly softer than the rest of the country. Sales inside the M25 were 1.3% ahead of September 2023, while venues further afield achieved 1.9% growth.

Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “Against the comparative of a sunny start to autumn 2023, September’s dismal weather made real-terms growth for hospitality groups challenging. Pubs faced a difficult month, with the rain keeping people

out of beer gardens and terraces – though it did at least drive some of them indoors to give restaurants a brighter time. While positive economic indicators raise confidence for a brighter final quarter of 2024, hospitality continues to battle substantial headwinds.”

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “September’s results continue the recent trend of steady but unremarkable growth for the sector, with consumer confidence and spending spooked by the government’s talk of ‘tough’ decisions in the autumn Budget. Another concern is the recent flurry of staff-related legal and tax changes hitting the industry. With the new tipping legislation and Employment Rights Bill already set to increase the cost burden of employing staff, a potential hike in National Insurance contributions alongside National Minimum Wage rate increases could push many businesses to the brink before the all-important festive trading season.”

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GrowUp salad range makes Co-op debut

Unbeleafable, the award-winning salad range from the UK’s best-selling vertical farm GrowUp, has launched in Co-op. It is now selling the mild mixed baby leaves bagged salad across 250 of its stores nationwide.

Unbeleafable leaves are grown, and packed, in a controlled environment at GrowUp’s vertical farm in Kent. It uses state-of-the-art technology to create the ideal environment for the leaves to thrive, ensuring they receive the optimal balance of water, light and nutrients. The leaves are also grown without the need for pesticides or chlorine washing.

Will Howard, UK MD and chief commercial officer at GrowUp, a certified B Corp, said: “Our listing with Co-op is the icing on the cake for a very successful 15 months since the launch of Unbeleafable. This means that five major supermarket groups are stocking our salad grown in a vertical farm in Kent, making us the leading supplier of vertically farmed salad to supermarkets across the country.

“With Co-op’s large number of local and convenience stores, this new listing will help us bring Unbeleafable to a new demographic of shoppers. It also expands our retail reach, keeping us firmly on the path of achieving our goal of getting healthy food onto the nation’s plates.”

Lynn Aldred, Co-op’s buyer, said: “Supporting British farmers and producers is important to us and member owners, and we are committed to championing homegrown goods across stores, and are therefore thrilled to introduce Unbeleafable to our offer.”

The Unbeleafable collection was the first range of salads to be launched by a vertical farm in the UK. The farm is powered by 100% renewable energy using electricity from the bioenergy plant next door.

It is currently expanding and, when it reaches its full potential, aims to grow everything using 94% less water than conventionally produced bagged salads, meaning the range is

low on environmental impact and big on flavour.

Unbeleafable mild mixed baby leaves (90g bags) are available in Co-op stores and online.

KRÖNER-STÄRKE focused on all-natural meat replacement

In a bold move beyond its traditional markets, clean label ingredients specialist KRÖNER-STÄRKE is launching a new line of TVP meat replacement texturates.

Renowned primarily for its ingenious bakery ingredients which boost fresh-keeping and other functional properties without the use of additives, the company has invested heavily in a new production area designed specifically for meat replacement products.

An investment to the tune of €36 million (£30m) has seen the creation of an entirely new wing at the plant, including equipment for drum drying and extrusion. Beginning with protein from wheat or pea, the new equipment will create extruded products in the form of granules, fibres, strips and powders.

Countering concerns surrounding the often highly processed and artificial nature of meat replacement products, the new range will make use of natural ingredients only, with raw materials being processed using untreated spring water, heat and physical processes without the use of chemicals. The texturates will also be available in organic form.

In light of the growing consumer move towards alternative proteins, KRÖNER-STÄRKE expects to see high demand for its new products, which are ideal for convenience foods such as burgers, sausages and even sauces. As well as these, the extruded powders offer the perfect solution to protein enrichment in baked goods or low carb products.

Henrik de Vries, commercial director at KRÖNER-STÄRKE, commented:

“We’re so excited about the new facility, which represents a big move into a new area for us. We’ve already been producing ingredients like spelt gluten which have been popular for use in meat replacement mixes for some time, so creating this new facility was the natural next step. We’re looking forward to all the possibilities this new venture will bring.”

As well as the standard formats, different granulations and shapes can be created bespoke to customer needs, along with alternative substrates such as mixed proteins. However, KRÖNER-STÄRKE will be focusing primarily on wheat-based proteins in this new endeavour, given the neutral taste and meat-like bite wheat can offer.

For further info, visit kroener-staerke.de.

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Smart thinking

Always at the forefront of innovation, Raynor Foods’ S3 data project provides a constantly updated record of every event in the manufacturing process.

MODERN TOOLS

Raynor Foods is way more than a sandwich manufacturer. A family business established in Essex in 1988, it became an Employee Owned Trust in October 2023 – and has grown from a small local operator to £38m+ turnover, making over 40 million sandwiches, wraps, rolls and salads annually.

But its latest technical tour de force demonstrates an unmatched desire to improve the sector, while also rewarding staff.

The ‘Smart People + Smart Process = Smart Factory’ (S3) project is designed to drive significant carbon reduction in manufacturing by integrating innovative digital technologies and fostering workforce engagement.

“S3 encourages employees to focus on KPIs and achieving them by rewarding positive outcomes,” said Tom Hollands, innovation and technical director at Raynor Foods.

“This performance-driven, gamified model appeals particularly to younger generations, increases efficiency, reduces waste and minimises the consumption of resources like energy, water and gas, measured in real time.

“A standout benefit is the ability to enhance health and safety through real-time location systems (RTLS), which monitor people and assets. This drives a higher level of engagement by leveraging modern tools like gamification, reducing operator churn, along with its associated costs.”

MANAGEMENT BY EXCEPTION

Large businesses, especially food manufacturers, need to comply with regulations requiring CO2e measurement – and S3 provides the technology to measure and reduce CO2e emissions, aligning with key business drivers in the UK.

“The project’s ability to offer comprehensive insights through data analysis helps companies cut costs and waste, while maintaining stable systems that require minimal maintenance,” continued Hollands.

“S3 also simplifies onboarding and offboarding processes, automates clock-in and clock-out procedures, and enhances food safety by controlling the internal chill chain. The use of management by exception, with push notifications and detailed data analysis, ensures that any issues

can be addressed quickly, driving both operational efficiency and sustainability in one cohesive system.

“In terms of S3 progression, we are approaching the final stages, with the last technical elements being refinement, fully integrating the systems into the business to operate as a standalone, streamlined platform.

“At this point, all the technology groundwork has been laid and we want to ensure seamless functionality across the organisation. The next milestone is the National Demonstrator event, on the week commencing Nov 25. This will serve as the official unveiling, providing an opportunity for key stakeholders to experience operation first-hand, its benefits, plus its potential to revolutionise energy efficiency, emissions control and workforce engagement in manufacturing environments.

“It marks a critical turning point, where we not only showcase the project’s achievements but pave the way for wider industry adoption.”

TIME IS OF THE ESSENCE

Ambition is a cornerstone of the Raynor approach, with the S3 focus on refining the technology and evolving some of the user interfaces.

“We’ve been very pleased with the progress of the project and have had excellent feedback from colleagues about the game! We are knee-deep

in preparations for the National Demonstrator, were we have an interactive demo version for attendees. We then enter the exploitation phrase with our other consortium partner (Software Imaging), to make the tech available for other manufacturers to enjoy the many emission and cost savings that we have experienced.”

Of course, the question around whether enough is being done to curb emissions is difficult to answer.

“Although there are good examples of the FTG sector embarking on initiatives, the impact on our industry as a whole is unknown,” said Hollands. “Global emissions continue to rise, and we are feeling the effects of climate change, which is directly impacting food systems across the planet.

“But our industry is well placed to drive down emissions as a whole, as many of us share similar supply chains and values, with 90%+ of emissions coming from primary production. The sandwich industry touches almost every significant food category such as meat, fish, dairy, bakery, etc.

“We have a unique opportunity to generate synergistic network efforts through collaboration across a range of ingredients and materials.  The British Sandwich & FTG Association (BSA) has been granted permission by the Competition and Marketing Authority to collaborate on

sustainability related matters which is a brilliant enabler. The next critical thing is to measure emissions of their own individual businesses, alongside the CO2e footprints for each product

“This gives us a fighting chance to not only compete on emissions, but focus on areas and products with the greatest emissions through supply chain collaboration – what you can’t measure, you can’t change, and we are running out of time.”

QUALITY HEAT SEALING MACHINES FOR SANDWICH,

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Sector leadership

Approaching nearly 25 years of business, Gierlinger’s exible, sustainability-driven ethos is unmatched – but there is plenty more still to achieve.

ON POINT

With three production plants in Europe, Gierlinger’s meat range delivers uniform quality standards. Hygiene and processing, married with modern systems and high delivery capacity, enable IQF (individual quick freezing) frozen fare, with a strictly monitored cold chain.

“There is a collective desire to provide a customer-focused solution,” said Anthony Oates, senior national account manager, UK and Ireland. These come into play via key areas such as:

● Quality assurance: Consistently prioritising product quality has built trust with customers and ensured high standards across the business.

● Supply chain resilience: Diversifying suppliers and maintaining strong relationships helps mitigate risks in an unprecedented disruptive and volatile market.

● Product innovation: Staying ahead of consumer trends, with many new format options and end user-conscious products.

● Sustainability practices: Implementing eco-friendly practices not only meets demand but has also improved internal operational e ciency.

● Customer engagement: Building strong connections with customers through feedback and engagement has delivered loyalty and driven product improvement.

Partnerships are everything in foodservice and Gierlinger has a proud history of building strong ones.

“To achieve this, we invest in the latest technology,” continued Oates. “People development in our factories has allowed us to improve e ciency and enhance production, bene tting our partners with the assurance that they have a knowledgeable and passionate team from idea conception to delivery.

“Our ability to keep a pulse on industry trends has allowed for quick adaptation to changes in customer and consumer preferences, allowing the con dence that we have both short- and long-term solutions for our clients’ businesses.”

"Our factories take pride in not just production but also the customer they are producing for."

EXTRA MILE

A trio of manufacturing plants helps keep the machinations well oiled. “Obviously, we are proud of our investment in state-of-the-art equipment and quality control systems and processes, but I think this is built on the empowerment and investment from the business into our people and leadership on a local level.

“Our factories take pride in not just production but also the customer they are producing for, while everyone is

aware of the project they are working on. We invest in the local community and workforce to ensure they have a strong connection to the business and put that passion back into production. We are proud to o er things such as free sta meals on shift and childcare on site.”

And the Sandwich and FTG arena is critical for Gierlinger.

“We look to lead other sectors on trends, focus on innovation and ensure product di erentiation in a highly competitive landscape. The exibility and alignment with consumer needs delivers key components of our successful manufacturing strategy. I also think the sector leads the way in other key areas for us, such as sustainability and NPD.”

While the latest Budget hardly invoked a positive response from foodservice/hospitality, Oates believes there are key areas that need addressing: “From our point of view, clearing up so much of the unknown around imports and regulation to help domestic and international supply chain and growth for all.

“However, I do feel we are one of the most resilient industries. Ultimately, actions taken by the new government can signi cantly in uence the trajectory of food manufacturing, and with support, there is potential for growth and recovery.”

But Gierlinger’s trajectory is crystal clear. “Consumer sustainability expectations are very important to us and can signi cantly in uence purchasing decisions. Expectations are not just a trend; they are reshaping the landscape. Manufacturers that recognise and respond are likely to thrive,” concluded Oates.

Crispy Bacon

Ready to eat

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STEAM COOKED & ROASTED CHICKEN BREAST FILLET

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•No additives

•EU-27 origin

•Diced / strips / slice / whole fillet

LARDONS

•Versatile

•Great tasting

•Crunchy

•The ideal ingredient

COATED CHICKEN

Coated breast fillet products

•Crunchy coatings with tender chicken

•Cookin 5 range

•Be-spoke product design service

•EU-27 origin

STREAKY BACON ON PARCHMENT

•Limited handling

•Natural beechwood smoke

•Convenient, cook it your way

•Great tasting

BACK BACON

•Ready to eat

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THE FUTURE OF THE FOod to Go

MARket >>>

including Simon Stenning

Strategy Advisor & Futurist

Rhian Thomas

Institute of Grocery & Distribution

Gavin Rothwell

Food Futures Insights Transforming work through technology >>>

including Warwick Wakefield

Director Customer Experience, Flexeserve

Mostafizur Rahman

Chief Engineer AI Technology, MTC

Joe Heather

Deliverect

Sustainability and the Move to Net Zero >>>

including George Lamb / Andy Cato

Wildfarmed

Fran Haycock

The Greencore Approach

Joanne Elsdon / Paul Irwin-Rhodes

Heading for Net Zero at Greggs PLUS >>>

Peter Backman

Market Analyst Camilla Young GS1

P26

P29

P30 Award categories Award sponsors

Sandwich & Food to Go Designer

The search to nd the best in the business is on – here’s everything you need to know about the Sammies 2025

The entry window for the Sammies 2025 is well and truly open, so now is the time to get the recognition you and your team deserve.

OPEN TO ALL

Whether an independent sandwich shop, a major retailer, niche ingredient supplier or national manufacturer, the awards shine the spotlight on the best in the business.

Perhaps you’ve launched an amazing new sandwich this year; made huge strides towards the net-zero goal; or come up with a dazzling marketing campaign.

SIZE DOESN’T MATTER

Some of the categories – such as the Marketing or Environmental & Sustainability Awards – mean small independents and start-ups go headto-head with big names in the industry.

Entries are judged on their quality, and the judges reward success relative to scale.

FAIRLY JUDGED

We pride ourselves on the quality of the judging process for the Sammies. We have a panel of industry experts who decide the winners in each category.

Some categories are judged through presentations to the panel; some require marathon tasting sessions; while others are judged taking into consideration market data provided by third-party analysts.

The independent retailer award includes a mystery shopper visit and the results are a signi cant part the decision-making process.

In future issues, we will be taking an in-depth look at how the judging works,

as well as meeting some of the experts who make the decisions.

WINNING MATTERS

The robust judging for the Sammies means that winners are truly deserving and can justi ably shout about their success.

JOIN US FOR DINNER

The winners will be announced at the Sandwich & Food to Go Industry Awards Dinner on 8 May 2025 at the Royal Lancaster London.

IN THE MEANTIME

Over the coming pages, you’ll nd an outline of each of the award categories. Full details of each award and how to enter will be on the awards website –www.thesammies.co.uk

This award shines a spotlight on the independent retailers which so often lead the way in new trends and tastes.

Independent Retailer Healthy Eating New Ingredient

New Sandwich

Open to any sandwich (not a range), this award rewards innovation within the sandwich market, in both the hot and cold sectors.

En Route Retailer

From forecourts and motorway services to airports, railway platforms and bus stations, this award recognises the work businesses are doing to develop and drive this sector.

Convenience Retailer

This award will recognise the work being done by the convenience retailers to develop the sandwich and food to go market in the high street.

This award recognises development and innovation by suppliers and focuses on new ingredients.

This award recognises the work being done to provide consumers with new, interesting and innovative healthy eating products.

Business & Product Innovation

This award is a broad category aimed at new equipment, ordering systems, software or similar innovative product ideas or business initiatives.

New Packaging

This award recognises development and innovation by suppliers and focuses on new packaging.

New Food to Go

This award recognises development and innovation in the food to go market by manufacturers and foodservice businesses.

Multiple Retailer

This award recognises those retailers who have done the most to develop their business over the last year.

Café Retailer Chain Retailer

This award will recognise the work being done by the café retailers to develop either the high street or in-store market.

This award recognises the work being done by the chain retailers in developing the market in the high street.

This award is presented to a sandwich or food to go retailer, manufacturer or supplier who has initiated a successful and innovative marketing campaign to achieve strategic goals.

Environmental & Sustainability

This award is designed to recognise the work being done at all levels of the industry to reduce the sectorʼs impact on the environment and improve sustainability.

Manufacturer

This award recognises the overall contribution made by manufacturers to elevate and grow the industry.

Sandwich Industry Award

This lifetime achievement award is in the gift of the British Sandwich & Food to Go Association management committee and is special recognition of the recipientʼs contribution to the industry.

BECOME A SPONSOR

Thereʼs still time to enjoy the benefits of sponsoring.

All sponsorship packages include a table at the awards dinner.

If youʼd like to sponsor email Sandra Bennett sandra@jandmgroup.co.uk

ANOTHER ROUND?

OF THE YEAR 2025 SANDWICH & FOOD TO GO

The Sandwich & Food to Go Designer Competition is moving on to the next stage, with sponsor ingredients headed to the competitors at the end of November.

Here’s a reminder of the sponsors.

Sodiaal is one of the leading dairy cooperatives in France. Theyʼve chosen two cheeses to inspire the competitors this year.

Raclette has a pleasantly mild flavour and springy texture served cold, but when served hot, it takes on an indulgent creaminess.

Comté is the ultimate gourmet cheese, which allows for a multitude of pairings.

A new sponsor for the competition this year, the Roberts family knows a thing or two about baking. Theyʼve chosen two products from their range for this yearʼs competition.

The mega thick is their flagship white bread in their thickest format, which is soft and light and perfect for the heartiest sandwich. The malted wheat grain product is their best seller, so chefs, why not put weird and wonderful back into a sandwich?

New for 2025, Flexeserve and ProAmpac are joining forces for our exciting Hot-hold Food to Go Competition.

The chefs must produce a hot-hold food to go using a ProAmpac packaging product from the ʻSome like It Hotʼ range. It will then be placed into a Flexeserve Zone unit.

Judging takes place 2.5 hours later, so this category is not for the faint-hearted!

How it works

At the end of November, the entrants will receive the sponsor ingredients to help them create their recipes, which are submitted in early January.

The recipes will then be judged by the sponsors, with the best progressing to one of the regional heats.

Heat winners in each of the categories will progress to the live nal, which takes place on 8 May 2025 at the Royal Lancaster London ahead of the Sammies Awards Dinner, where the winners will be revealed.

The Heats

NORTHERN HEAT

4 March 2025 at Roberts Bakery, Northwich

MIDLANDS HEAT

5 March 2025 at Flexeserve, Hinckley

SOUTHERN HEAT

6 March 2025 at Brakes, Reading Follow the progress of the

Labneh is the cream cheese spread that is the Mediterraneanʼs best-kept secret. Our Labneh is produced in Greece by our longstanding partner dairy, made with pasteurised cowʼs milk.

Labneh has a similar flavour profile to Authentic Greek yogurt, with a thicker, creamier consistency, with a slight salty note. It is highly versatile and great for adding injections of flavour into all sorts of dishes.

Our gammon follows the traditional Wiltshire process, which during the curing stage is soaked in a live brine for a minimum of three days.

Kings Fine Cooked Foods Gammon Category

The finished product is very succulent with a soft, slightly fibrous yet tender texture.

This excellent source of protein is allergen-free and can be served hot or cold, as well as plain or glazed.

H. Smith Food Group plc is one of the UKʼs leading independent frozen food service companies, specialising in the oriental, fusion/ crossover and food-to-go markets.

Chicken is an extremely popular and versatile ingredient for both sandwiches and food-to-go dishes. Weʼre excited to see what competitors can do with ours.

TOAST OF THE TOWN!

There’s an exciting new partnership in foodservice – and there’s no limit to the heights it can reach.

BEST OF BOTH WORLDS

Jason’s Sourdough is expanding into the FTG category with the launch of a new range of premium toasties and hot rolls, building on its rapid success in the bread category.

With a commitment to quality, Jason’s Sourdough has developed this new range as a natural progression, combining the renowned texture and flavour of its sourdough with innovative fillings and formats. The toasties and hot rolls are designed to deliver a balance of flavour and crunch, providing a premium experience for both onthe-go and at-home customers.

In a strategic partnership with manufacturer and distributor Around Noon, Jason’s Sourdough will be seen across foodservice, travel and retail sectors.

“We’re thrilled to be partnering with Around Noon, whose FTG experience will ensure that our new range reaches consumers across a wide variety of settings,” said Jason Geary, master baker at Jason’s Sourdough. “Together, we’re bringing something truly special to the market, aligning with our ethos of delivering superior products made with care.”

Guy Truman, commercial director of Around Noon, said: “Since its launch, Jason’s premium sourdough has shown great traction in the bread category and we’re excited to bring their unique flavour and texture, coupled with our high-quality fillings, to the FTG market. Together, we’re able to offer a truly exceptional product that combines the best of both our expertise – quality toasties and hot rolls that cater to evolving consumer needs.”

Jason’s Sourdough Toastie comes in four flavours (RRP £3.50-£6):

● Ham Hock & Mature Cornish Cheddar – slow-cooked ham hock with Davidstow mature cheddar and grape mustard on white sourdough Ciabattin

● Nduja & Mature Cornish Cheddar – Spicy Calabrian Nduja with cheddar and gouda on Jason’s grains and seeds sourdough Ciabattin

● Kimchi & Mature Cornish Cheddar – Cheddar & gouda with kimchi on grains and seeds sourdough Ciabattin

● Three Cheese and Onion – Cheddar, Swiss and parmesan with red onion and spring onion on white sourdough Ciabattin.

Jason’s Every Day Hot Rolls come in three flavours:

● Thick Cut Bacon with Posh Tomato Ketchup

● Roast Chicken with Sage & Onion Stu ng

● Hog Roast with Sage & Onion Stu ng and Chunky Apple Sauce.

HEAT IS ON

The starting point for the toastie range was the Ciabatta Sourdough. “Our development team had established that all the other breads in the market being used for FTG toasties would go soggy in the Merrychef ovens –hence they have the croque top cheese to disguise the issue,” continued Geary. “We wanted to bring a crunch and texture back to toasties that was missing, and Jason’s Sourdough Ciabattin was the only bread which crisped up and kept its crunch in the heating operation.

“We then looked at which partner could help us bring it to life, and the team at Around Noon have been incredibly flexible and equally committed. We loved the ambition and values of their business. Its new site in Slough is the perfect place for Jason’s Sourdough Toasties.”

And in such a competitive sector, Jason’s Sourdough believe it’s their bread that ultimately makes the difference.

“It’s made with no yeast, no additives, no emulsifiers and no e-numbers. We bake the Ciabattin range in a tin, which is the ideal shape and size for toasties. We have found that our Ciabattin was the perfect bread to use in the foodservice combi-ovens – producing a crisp and crunchy toastie rather than a soggy one. We also took the same approach into the ingredients and created recipes and variants, with no preservatives, no seed oils, gums or mayonnaise.”

While indulgence is a key trend, Jason’s Sourdough is

focused on quality and premiumisation. Rather than an occasional treat, these are designed to be enjoyed every day.

“We know the range and proposition will start small and we are looking forward to working with foodservice operators and Around Noon to slowly expand into as many outlets as possible. Jason’s Sourdough and Around Noon are flexible and committed to making this work and we can’t wait to widen availability.

“Our new bakery is on track to open in Q2 2025 and will allow us to more than double the capacity we currently have for sourdough production. It will be 95,000 sq ft and is located across the road from our existing bakery in Glenfield, Leicester. We are investing over £20m in the facilities and equipment, creating more than 280 new jobs in 2025.”

There’s certainly a wealth of experience behind the scenes to ensure success. Geary is the fourth-generation master baker in the family business, which has been running since 1906.

“Jason’s Sourdough launched in March 2020, just before lockdown! Everyone’s interest in sourdough spiked during the pandemic, so our popularity just rose and rose. With the debate around ultra-processed foods becoming more prevalent, our simple ingredients and traditional methods produce a product that is exactly what people are looking for,” concluded Geary.

Seoul food

Korean influence is becoming more prevalent in foodservice, with Santa Maria’s new range of sauces ideally placed to capitalise.

HEAVEN SENT

As one of the fastest-growing and sought-after trends in the UK, it’s an exciting time for Korean cuisine. The blend of bold flavours and vibrant colours is striking a chord with consumers – perfect for Santa Maria.

In September, it marked the launch of a range of Korean Sauces into foodservice with a special K-food event at the Duke of Edinburgh in Brixton, in collaboration with Londonbased street food restaurant, Bando Belly. Founder Naz Ramadan worked alongside development chef Santa Maria Foodservice (Paulig Pro), Barnaby MacAdam, to ensure the delivery of vibrant cuisine.

Guests indulged in dishes like the

‘Seoul Bad Boy Chicken Burger, which uses a combination of Santa Maria’s Black Pepper Soy Sauce, Kimchi Paste Chili & Garlic, and Red Ginger & Chili seasoning, complete with kimchi slaw. ‘Oh My Goch Chicken Wings’ and ‘K-Tots’/K-Fries’ showcased the versatility of the range.

Ramadan said: “At Bando Belly, we’ve developed a signature fusion that blends the vibrant flavours of America, the Caribbean, Southeast Asia and multicultural London. Our mission is to offer a new-age culinary experience that combines food, drink, music and nightlife with high-end flavours – and our collaboration with Santa Maria is a perfect example. The core belief is ‘we do flavours’, and with Santa Maria’s commitment to offering ‘flavours for professionals’, it feels like a match made in heaven.”

SPECIAL K

“Korean food’s popularity is being fuelled by Hallyu, also known as the ‘Korean wave’, which has been spreading globally since the 90s,” said MacAdam. “It’s a phenomenon which has seen interest in the South Korean culture surge massively. It has been

propelled by K-pop bands like BTS, K-beauty brands such as Lagom and K-dramas like the Netflix blockbuster Squid Game. A recent survey found that a staggering 89% of people want to eat more K-food(i). This cuisine is proud yet open-minded, traditional yet creative – a culinary playground with something for everyone to enjoy.

“In 2024, we’re seeing consumers crave global flavours, with Korean food emerging as a top choice, due to its ability to blend sweet, spicy and

umami elements. Looking ahead to 2025, we anticipate a surge in fusion dishes that infuse Korean-inspired twists into traditional Western FTG offerings. The beauty of our Korean range is the adaptability and versatility – whether used in loaded fries, wraps or burgers, these flavours have staying power. It’s clear that this is a culinary movement to be explored with greater creativity in 2025.”

Suitable across all dayparts, the products are tailored for out-ofhome (OOH) operators, including casual dining, QSR, pubs & bars, FTG outlets and contract caterers in both education and workplace sectors.

Five key products are featured:

● Black Pepper Soy Sauce

● Fermented Chili Sauce

● Fermented Soy & Chili Paste

● Chili & Sesame Seasoning

● Kimchi Paste Chili & Garlic.

“The range is vegan and lactosefree and operators can create classic Korean dishes or fusions,” continued MacAdam. “We recommend wraps and

sandwiches are best made with the fermented chilli sauce – check out our Korean BBQ Chicken Burrito recipe.

“Whether it’s popular dishes such as Santa Maria’s Korean Fusion ‘Seoul Chicken Burger’ or refreshing the menu with the ‘Sirloin Steak Bibimbap’ recipe, our range is sure to excite customers, drive footfall and encourage repeat business.”

COMMON GROUND

Santa Maria actively seeks partnerships with dynamic, disruptive street food operators like Bando Belly.

“These collaborations not only enhance our offerings but also foster a culture of creativity and experimentation. By working closely with these innovative chefs, we push the boundaries of what’s possible in the OOH and FTG markets, ensuring that menu items remain fresh and appealing. This approach helps us adapt to changing consumer preferences and maintain our competitive edge.”

The ethos is to effectively bring the takeaway joy of Asian food into

the home, making global flavours accessible for everyone to experience.

“It’s hard to attract a skilled team in the kitchen, which is why our products are easy to use and consistently deliver. Our commitment to authenticity ensures that each recipe captures the essence of traditional Asian cooking, elevating menus. This approach not only enhances the experience but builds customer loyalty. We’re bridging the gap between casual dining and takeaway.

“Sustainability and health are also at the core of what we do. Korean food naturally aligns well with these values, as it is rich in vegetables, fermented ingredients and lean proteins. The products also add bold flavour to healthy dishes, making it easy to enhance both vegetables and proteins. Whether through zesty sauces or vibrant seasonings, we enable operators to create exciting dishes that not only satisfy the palate, but also contribute to a well-rounded, nutritious meal,” concluded MacAdam.

(i) UK survey by Santa Maria 2024.

Hot potatoes!

We grilled Mohammed Essa, commercial director at Aviko UK & Ireland, on trends, experimentation and product innovation.

Tell us about your latest FTG product development and public feedback. New to the ‘Snackables’ range, Aviko has recently launched Camembert Bites, wrapped in crispy golden crumbs. Perfect for sharing, and with a long-holding time, these bites are an ideal addition to on-the-go offerings and delivery. They’re an alternative to the ever-popular Mozzarella Dippers and Halloumi fries.

What trends are you seeing in 2024 –and what’s coming in 2025?

‘Posh’ Hash Browns are a growing

trend in UK operations.1 Tapping into desire for nostalgic, comfort food, we’re seeing experimentation with innovative toppings for the ultimate loaded hash brown experience! We know customers often like the option to customise dishes2, so serving classics which can be personalised with indulgent toppings is a trend we expect will continue. Plus, these mouth-watering dishes gain traction on socials. Our relaunched Hash Brown Bites are a great alternative for expansion of FTG sales.

We’re also seeing a growing demand amongst consumers for dishes that are unique and offer a point of difference – don’t be afraid to give classics a twist. Kimchi is becoming more popular, as are dishes that bring the heat. With consumers becoming more adventurous, there are plenty of opportunities for creativity. Top Loaded Fries with Korean-inspired Cauliflower and flavour with Gojuchang, for example.

How can operators best utilise Aviko?

We’ve been supplying partners for over 60 years, with potato products that appeal to any professional chef.

Fries remain a classic choice –especially in QSR. For FTG specialists, Aviko’s SuperCrunch Fries stay crispier and hotter for longer, ideal for takeaway or delivery. Naturally gluten free, vegan and vegetarian, they’re the ultimate versatile chip. Loaded Fries are a great on-the-go option but our research found that the top reason for consumers not ordering them was ‘the fries end up soggy.’3 With our SuperCrunch Fries, operators can tackle this head on as they stay crispy for longer. We have a range of recipes on our website to provide inspiration.

Competition is fierce in this sector –how do you stay ahead?

It’s important to be innovative and keep up with what consumers want.

For example, we’ve seen a move towards expanding breakfast and

brunch offerings, as operators look to tap into a growing market4.

Supporting this, we found that nearly half of UK consumers (47%) eat brunch at least once a week.5 We want to back our trading partners, so produced a comprehensive guide that focuses on four major brunch concepts - ‘Loaded Brunch’, ‘It’s a Wrap’, ‘Plant-Based’ and ‘Sweet Treats’, providing new and inventive ways to serve the nation’s favourite brunch items, including Aviko Hash Browns.

Additionally, appealing to a wide range of dietary needs has never been so important. Having a range

of plant-based dishes on your menu will appeal to flexitarian diners. Our award-winning Plant-Based Chilli Cheezz Nuggets6 would be a great addition to menus to offer sides or sharing items that appeal to vegan and vegetarian diners, but are still packed with flavour.

How conscious are you of the responsibilities around the ‘healthier, sustainable’ message? Our mission at Aviko is ‘bringing joy to tables around the world’, and we work towards via three key pillars: Proud Farmers, Healthy

Earth and Happy People. We know how important sustainability is to operators when choosing suppliers and, in 2022, we added three goals to promote sustainable farming that aim for specific results in arable fields relating to soil and water quality, and a reduction in crop protection agents and CO2 emissions.

And we work closely with a range of operators. For example, head of food at Wadworth Brewery, Andrew Scott, tried our SuperCrunch Fries at a festival and they’re now on his menus.

At The Wheelwright’s Arms in Reading, one of Wadworth’s managed pubs, garden events and festivals make the need for hotter, crispier fries even more important – and our SuperCrunch Fries can meet the challenge!

1 Lumina Intelligence, August 2024.

2 Lumina Intelligence, December 2023.

3 Aviko, Independent Research, 500. Participants 18-65, UK-based, April 2024.

4 Lumina Intelligence, March 2024.

5 Aviko Independent Research, July 2024.

6 Plant-Based Taste Awards, 2023.

Jestic fired up by Henny Penny HC5

Expanding on its range of premium equipment, Jestic Foodservice Solutions has introduced the allnew Henny Penny HC5 Hot Holding Cabinet. Leading the way in providing a solution that makes a difference, it aims to improve profitability and consistency, meeting the demands of busy operators nationwide.

Effective, trusted and safe food holding is the critical link between prep, cooking and final service. Busy kitchens need to create elements of the menu in advance and then finish pre-service, but there has to be trust that the food is held at the right temperature to not only be safe, but

also in perfect ‘as cooked’ condition. Harnessing the flexibility of modern technology, the new Henny Penny HC5 Hot Holding Cabinet offers solutions to suit customer needs.

With dual fans and ventilated side racks, allowing hot air to circulate evenly throughout the cabinet, Henny Penny heated holding cabinets keep a wide range of menu items hot and tasty right up until service. With extensive holding capability, foodservice operators can cook delicious food in quantity prior to peak periods and store within the holding cabinet until needed.

Michael Eyre, Jestic product director, said: “We are delighted to be expanding our range of professional kitchen equipment with Henny Penny by introducing the HC5 Hot Holding Cabinet. Carefully engineered based on years of industry experience, the unit includes a digital display of holding times while offering huge flexibility, allowing operators to move seamlessly from pressure fryer to hot holding. Used mainly for fried

chicken, the Hot Holding Cabinet is an excellent addition to the range and we are proud to be the exclusive UK supplier of Henny Penny.”

The HC5 is a half-size heated holding cabinet designed to provide excellent holding for a lower investment. Featuring an innovative LED lighting option for glass door cabinets, with fully insulated cabinet and tight-sealing door, operators can enjoy the benefits of high-quality holding while using very little energy. Partial pan removal, self-closing door and magnetic closures contribute to convenient workflow and energy savings, while up to five shelves can be timed separately with available Count Down Timer control.

Hot holding enhances safety by ensuring food is not only maintained at safe temperatures but retains optimum taste and texture, thus minimising wastage.

Effective, efficient holding equipment is essential in helping kitchens run smoothly – and Jestic is committed to identifying the best portfolio of brands that make life easier for chefs. Wherever it is used, effective hot holding makes final service easier for everyone.

The technology produced by Henny Penny ensures operation with minimal training, offering flexibility across the kitchen team, allowing chefs to get on with creating menus that delight customers.

For more information on Henny Penny and the Jestic portfolio, visit jestic.co.uk.

Sizz ling W ith

Po s sibilitie s

Great British Bacon and Sausage.

Fully Cooked and Ready to Eat, saving Time, Labour and Energy.

READY TO ORDER I READY TO EAT

VISIT OUR WEBSITE SCAN THE QR CODE

Continuing to inspire…

We enjoyed an exclusive one-on-one with Dr Toni Vernelli, head of policy and communications at Veganuary.

Tell us about what we can look forward to and expect from Veganuary 2025?

More celebrities supporting the campaign and sharing some of their favourite recipes with everyone via our celebrity e-cookbook – a free resource people can download when they choose to receive our 31 daily coaching emails (just visit veganuary.com).

Also, fun new recipes, including unusual ways to use familiar household staples, plus an eye-catching ad campaign that highlights the weirdest aspects of our current food system and ponders whether plant-based options might actually be less weird.

You’re one of the most successful ‘movements’ in the history of food and drink. What has been the driving force behind your achievements?

Veganuary’s non-judgmental approach to diet change has been a key driver. We have always recognised people’s individual circumstances and welcomed every step they take to reduce their meat and dairy consumption to help the planet, animals and improve their health.

The growth in evidence and awareness of the environmental impacts of animal farming has also played a key role. This provided a major incentive for food industry giants to invest in plant-based products, including many global meat brands, as well as a motivator for people to try plant-based options and incorporate them in their diet.

What trends are you seeing in terms of consumer demand for vegan products going into 2025?

People are definitely showing more interest in healthy, whole food, plant-based options such as tofu, tempeh, legumes as well as vegetables and fruit. Brands such as Tofoo and Better Nature Tempeh have seen huge sales

growth in the past year or two, especially during January 2024. Tesco also saw large increases in tofu and tempeh sales last January, alongside increased fruit and vegetable sales. This echoes our own participant survey, which found 70% were more inspired in the kitchen after taking part and 60% were making more adventurous food choices, with tofu, tempeh and jackfruit particular favourites.

How has the landscape changed in terms of your partnerships? You must be working with many more operators than when you started?

It’s unrecognisable from 11 years ago! All high-street chain food outlets now have extensive plant-based options, and major players such as Burger King and Wagamama have committed to 50% of their menu being plant-based. We are very privileged to have good relationships with most of the major food companies and work with as many as possible to ensure there are tasty, affordable and visible plant-based options throughout the year – with a spotlight on these oin January, when millions of people are trying vegan foods as part of Veganuary.

What are your ambitions and goals?

Has the cost of living crisis been a challenge, in terms of families and individuals opting for cheaper, more processed foods?

Definitely… as people have had very limited food budgets and been less likely to take a risk on new products they haven’t tried before. It’s a safer bet to stick to foods you know and not risk wasting your money. Some plant-based foods are also still more expensive than the non-vegan equivalent so this can be a barrier when money is tight. Encouragingly, many retailers have responded by lowering the prices of the their plant-based ranges to bring them inline, or much closer to their non-vegan versions.

We want to make it easier for more people to eat more plant-based food more of the time. This is a win for animals, the planet and our health.

Experience

The combined delights of a pretzel in one product: crispy on the outside, soft on the inside

Maximum convenience: quick and easy to prepare in just a few minutes

Fully baked and vegan

Unique pretzel product in a snack-sized format

PACKAGING PROFILE

FULLY FOCUSED

END-TO-END

Waddington® Europe, a Novolex® brand, is a premier European food packaging specialist for a variety of sectors, including food, pet food, medical, industrial and a lot more, with manufacturing facilities in Milton Keynes and Bridgwater in the UK, as well as Arklow, Co. Wicklow, in Ireland.

Our high-quality, rigid plastic product portfolio has been designed with optimum clarity, maximum shelf presence, ease of use and circularity in mind. We are a vertically integrated company and provide a complete end-to-end packaging supply service, including design, extrusion, tooling manufacture and thermoforming for our standard ranges, as well as bespoke designs.

Eduardo Gomes, managing director of Waddington Europe, talks about the innovation driving his business towards the delivery of packaging excellence.

Our teams are always working to bring unique, innovative, sustainable solutions to market.

In terms of sandwiches and food to go in the post-pandemic landscape, consumers want variety. Retailers are responding with a range of globally inspired options, from classic Italian pasta to American deli-style, sushi packs and Asian wraps.

There’s also a trend towards creative sandwich fillings inspired by international cuisines. Healthconscious, protein snacks without the carbs are gaining momentum, with items like chicken satay, vegetable sticks and dips, plus boiled eggs, becoming portable protein sources.

The industry is also seeing a shift towards sustainable packaging. Retailers are seeking plant-based, postconsumer recycled materials and plasticfree alternatives.

However, thermoformed rPET (recycled polyethylene terephthalate) remains popular and provides highperformance attributes for many of the aforementioned FTG products, due to its hygienic, high clarity, dampproof versatility and lower carbon emissions. Aesthetics are important, as brands look for stylish designs to enhance the overall experience.

KEY RELATIONSHIPS

We work with a wide range of brands and retailers, from large-scale food packers and processors that supply major retailers to independent brands and distributors.

These partnerships allow us to deliver solutions tailored to a client’s unique needs. In the short term, we engage with partners on specific projects, often working under tight deadlines to meet launch demands or marketing initiatives. We recently delivered six tool sets within an eightweek period for a new customer in a new industry. Despite the challenging timeline, our strong project management skills and in-house tooling capabilities enabled us to succeed. However, we always strive to allocate ample time for each project.

Long term, we focus on

fostering supportive relationships, increasingly working directly with retailers, especially regarding the environmental impact of packaging. Simply stating ‘sustainable’, ‘recyclable’, or ‘eco-friendly’ is not sufficient these days. Customers require verifiable data on emissions, circularity, etc.

And sustainability is at the core of our business model. We’re proud to be zero waste to landfill (certified by Valpak) across all three production sites, reusing, recycling or repurposing, powered by 100% renewable energy.

We focus on creating monomaterial products that are easier

PACKAGING PROFILE

for consumers to recycle, keeping more food-grade rPET plastic in the recycling loop and out of the environment. The total share of difficult-to-recycle packaging products offered by Waddington Europe dropped from 7% in 2022 to 4% in 2023. We adhere to FDA and EFSA standards for food-grade materials and maintain rigorous quality control systems.

OUTSIDE THE BOX

In a commodity-driven and competitive sector, staying ahead is about value engineering – constantly innovating processes to enhance quality and reduce costs.

This year has seen steady progress in lightweighting, with advancements in reducing the weight of packaging, contributing to lower transportation costs and a smaller carbon footprint. We’re fine-tuning processes and exploring new materials for these improvements.

An exciting development is thermoformed reusables. Following the ban on single-use plastics, more FTG outlets are exploring reusable

PACKAGING PROFILE

packaging for food tray containers. Our parent company, Novolex, has invested in US-based reusable systems and container brand OZZI, supported by Eco-Products, a Novolex business unit known for circular solutions in the foodservice industry. This paves the way for further synergy between EcoProducts and Waddington Europe.

Additionally, the pandemic led to a surge in demand for safe and hygienic packaging, prompting us to enhance production processes. There’s a growing emphasis on biodegradable and recyclable materials. This is supported by the single-use plastics ban, UK Plastic Packaging tax and Extended Producer Responsibility, encouraging the use of higher levels of recycled content, like our Eco Blend® Pura range made from 100% PCW (post-consumer waste) rPET. Customers are also asking suppliers

to provide SBTi commitments, complete Eco Vadis surveys, show SKU level PCF baselines and provide year-on-year assessments of measures taken to reduce carbon footprint. Simply increasing recycled content is not enough. We need increased interaction across the value chain to join up on sustainability activities. Furthermore, the BRCGS accreditation has become crucial for quality assurance in food packaging.

ASSISTING OPERATORS

We navigate legislation via a multifaceted approach. As members of key industry bodies like the BPF, Packaging Federation and ETD, we stay informed about regulatory shifts, actively participating in consultations

"The pandemic led to demand for safe and hygienic packaging, prompting us to enhance production processes."

and workshops, collaborating with stakeholders to understand and shape emerging regulations.

Our sales team works closely with customers, providing essential packaging data for their environmental reporting. Meanwhile, our purchasing team liaises with suppliers to gather data, ensuring compliance.

We also engage with associations such as EPPA, EUBP, BBIA, and 360 Foodservice to discuss regulatory changes and adaptation strategies. Open communication with regulatory bodies like EFSA and DEFRA provides insights into the regulatory landscape, which we distil for our leadership and site leads to aid in strategic planning.

And we provide our innovation team with legislative insights, fostering the creation of compliant and sustainable products. This comprehensive approach ensures we stay ahead in managing legislative challenges, adapting to food contact regulations, the UK Plastic Tax and other ESG-related initiatives.

Elevate your brand with our sustainable packaging range specifically designed for food-to-go

Our food-to-go range has been designed with optimum clarity, maximum shelf presence, ease of use and circularity in mind. The bowls, containers, trays, tubs and pots in our range suit all requirements. Bespoke designs are also available.

Key features and benefits:

• Extend shelf life and reduce food waste

• Excellent clarity to maximise on shelf display

• Lightweight, hygienic and safe

• Available in a variety of depths

• UK Plastic Tax compliant

We work hard to stay ahead of a constantly moving consumer world by being agile, innovative and passionate about the possibilities of packaging. From design and tooling manufacture through to extrusion and thermoforming, we take care of everything in-house.

All products available in up to 100% rPET and fully recyclable

We are members of:

NEW PRODUCTS

Smith Anderson, the UK’s industry-leading paper bag manufacturer, has launched a new range of Toastie Bags. The Toastie Bags have versatile usage for both heating and handling food to go products.

They are ideal for hot sandwiches, paninis, wraps, burgers and pastry products, as they help to keep food hot and mess-free. Highly durable and heat-resistant, the Toastie Bags provide safe heating to 180°C.

They are double-layered with an inner grease-proof lining. Steam release perforations keep food at high temperatures, allowing it to breathe and stay crisp. Manufactured using paper from the highest quality food-grade 100% compostable, sustainable materials, they meet the strictest standards for food safety and environmental sustainability

The Toastie Bags come in various sizes and are available unprinted or custom-branded using water-based inks. Exceptional quality has been the guiding principle of the Smith Anderson business since 1859. Their newly launched Toastie Bags allow food outlets endless opportunities to raise their game.

For more information: sales@smithanderson.com visit www.smithanderson.com

Classifieds

Manufacturer of Hard Eggs & Related Products

• Purpose Built site with state of the art equipment for Boiling and Peeling Eggs

• BRC approved site

• Manufacturer of Std & Free Range Cooked Egg Products

• ‘Lion’ approved site

BSA Suppliers Index

AGRIAL FRESH PRODUCE LTD

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB

Contact: Sales Department Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk

CARGILL PROTEIN EUROPE

Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR

Contact: Stuart Bowkett

Tel: 0121 274 1107

Cpe_Customerservices@cargill.com www.cargill.co.uk

COLPAC LTD

Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW

Contact: Sales Department Tel: +44 (0) 1525 712261 info@colpac.co.uk www.colpacpackaging.com

DAWN FARMS UK

Lodge Way, Lodge Farm Ind.

Est, Northampton NN5 7US

Contact: Jon Watkin

Tel: 01604 583421 info@dawnfarms.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

DEIGHTON 
MANUFACTURING (UK) 
LTD

Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR

Contact: Andy Hamilton
 Tel: 01274 668771
 sales@deightonmanufacturing.co.uk
 www.deightonmanufacturing.co.uk

DURUM COMPANY UK (ENDO FOODS)

10 Princes Road, Montagu Industrial Estate, Edmonton N18 3PR Tel: 020 8920 2612 Info@endosfood.com

FLEXESERVE

COVERIS FLEXIBLES UK LTD

Cromwell Road, Eynesbury, St Neots, Cambridgeshire PE19 2ET

Contact: Sales Department Tel: 01480 884300
 UKfoodservice@coveris.com www.coveris.com

DARTMOUTH FOODS

1-9 Hearder Court, Beechwood Way, Langage Business Park, Plymouth PL7 5HH

Contact: Greg Choulerton

Tel: 01803 833123

greg.choulerton@ dartmouthfoods.co.uk www.dartmouthfoods.co.uk

The Alan Nuttall Partnership Ltd, Orchard House, Dodwells Road, Hinckley, Leicestershire LE10 3BZ

Contact: Warwick Wakefield Tel: 01455 638300 info@flexeserve.com www.flexeserve.com

FOOD ATTRACTION LTD.

Triam Court, 17-21 Langham Road, Leicester LE4 9WF

Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

FRESH-PAK CHILLED FOODS

1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB

Contact: Joe Martin Tel: 01226 344850 joe.martin@fresh-pak.co.uk www.fresh-pak.co.uk

FSC

Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB

Contact: James Simpson 
Tel: 01934 745600

james@thefscgroup.com
 www.thefscgroup.com

FUTURA FOODS UK LTD.

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman Tel: 01666 890500 rhian.kinman@futura-foods.com www.futura-foods.com

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Anthony Oates Tel: 07747 621586 Anthony.oates@gierlingerholding.com www.gierlinger-holding.com

GROTE COMPANY

Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT

Contact: Paul Jones Tel: 01978 362243

sales@grotecompany.com www.grotecompany.com

JIFFY TRUCKS LTD

26 Jubilee Way, Shipley, West Yorkshire BD18 1QG

Tel: 01274 596000

GROWUP FARMS

Pepperness, Montagu Road, Sandwich, Kent CT13 9FA info@growupfarms.co.uk www.growupfarms.co.uk

Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk

H SMITH FOOD GROUP PLC

24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP

Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com

INSURANCE PROTECTOR GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

INDUSTRIAL ROBOTIC SOLUTIONS

Unit 2, Block C, Park Office Village, Nesfield Road, Knowledge Gateway, Colchester C04 3ZL Tel: 07734 365705 enquiries@ industrialroboticsolutions.com www.industrialroboticsolutions.com

JACKSONS 40 Derringham Street, Hull HU3 1EW

Contact: Commercial Team Tel: 01482 301146 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk

KINGS FINE COOKED MEATS

69 Queen Street, Wigan, Greater Manchester WN3 4XH

Tel: 01942 322398

Contact: Adele Rooney adele@kingsfinecookedmeats.co.uk www.kingsfinecookedmeats.co.uk

LEATHAMS LTD

The Circle, Units 10-12

Queen Elizabeth Street, London SE1 2JE

Contact: Des Hillier

Tel: 0207 635 4000 des.hillier@leathams.co.uk www.leathams.co.uk

THE LIVEKINDLY COLLECTIVE (OOMPH) The Old Bakery, Victoria Road, Bicester OX26 6PB

Contact: Nick Jacobs Phone: 07785 327146

MEZZE

12 Colston Yard, Bristol BS1 5BD

Contact: Hugo Walker Tel: 0117 379 0309 hugo.walker@mezze.io www.mezze.io

BSA Suppliers Index

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger

Tel: 01332 320400

sales@millitec.com www.millitec.com

MISSION FOODS

EUROPE LTD.

Renown Avenue, Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown Tel: 07725 496799

Jbrown@missionfoods.com www.missionfoodservice.co.uk

PAN EURO FOODS

20-22 Wenlock Road, London N1 7GU

Contact: Steve Matthew Tel: 00353 1 6301490

Steve.Matthew@ paneurofoods.com www.paneurofoods.com

PASTA FOODS

Forest Way, Norwich NR5 0JH

Contact: Matthew Clark Tel: 01493 416200

enquiries@pastafoods.com www.pastafoods.com

PLANGLOW LTD

Suite 6A1, Whitefriars, Lewins Mead, Bristol BS1 2NT

PACIFIC WEST FOODS LTD

3 Willowside Park, Canal Road, Trowbridge, Wiltshire BA14 8RH

Sales Contact: Martin Finegan Tel: 07747603872

martinfinegan@ pacificwestfoods.co.uk www.pacificwestfoods.co.uk

Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

PROAMPAC-RAP

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA

Contact: Martin Beaver Tel: 0208 069 0700 gbenlon-info-dl@proampac.com www.proampac.com

REFLEX PACK PLUS

Moat Way, Barwell, Leicestershire LE9 8EY

Contact: Jamie Gordon Tel: 01455 852400 enquiries@reflexlabels.co.uk www.reflexlabels.co.uk

ROYAL GREENLAND LTD.

Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY

Contact: Solenne Labarere Tel: 0161 4904246

soll@royalgreenland.com www.royalgreenland.co.uk

SABERT UK LTD.

Unit 2, Harvard Ind. Estate, Kimbolton PE28 0NJ

Contact: Clive Pickerill Tel: +441480 869077 cpickerill@sabert.com www.sabert.eu

SEARA MEATS BV

2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN

Contact: Alexandre Mattos Tel: +44 (0) 7899 982144 alexandre.mattos@seara.com.br www.seara.com.br

STONEGATE FARMERS

Lacock Green, Corsham Road, Lacock, Chippenham, Wiltshire SN15 2LZ

Tel: 01249 730700

David.Taylor@stonegate.co.uk www.stonegate.co.uk

SOKEN ENGINEERING

Ardglen Industrial Estate, Whitchurch, Hampshire RG28 7BB

Contact: Stephen Hawes Tel: 44 (0) 1256 892 194 shawes@jenton.co.uk www.sokenengineering.com

THE BREAD FACTORY (GAIL’S)

Unit 12 Garrick Industrial Est, Irving Way, Hendon, London NW9 6AQ

Tel: 020 8457 2080 customercare@breadltd.co.uk www.breadltd.co.uk

WADDINGTON EUROPE

Brue Avenue, Bridgwater TA6 5YE

Tel: 01278 410160

we.sales@novolex.com www.waddingtoneurope.com

WOODLY

Firdonkatu 2 T 63

00520

Helsinki

Finland

Contact: Patrik Kuitunen Tel: +358 (0) 40 1259 101 patrik.kuitunen@woodly.com www.woodly.com

ZAFRON FOODS LTD.

Units 6 – 7 Willow Centre, Willow Lane, Mitcham, Surrey CR4 4NX

Contact: Graham Cox

Tel: 0844 847 5116

gcox@zafronfoods.co.uk www.zafronfoods.co.uk

LOCAL AUTHORITY

CATERING ASSOCIATION

LACA Administration 11-13 The Quad, Sovereign Way, Chester CH1 4QP Tel: 0333 005 0226 admin@laca.co.uk

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT COMMITTEE

The following are elected members of the British Sandwich and Food to Go Association Management Committee

CHAIRMAN

James Faulkner, Leathams (Supplier)

THE COMMITTEE

David Winter, Consultant

Arun Mayor, Greencore (Producer)

Rusty Warren, Subway (Sandwich Bar Chain)

Hannah Wilson, Greggs (Baker)

Gary McDowell, Deli-Lites (Producer)

Dan Silverston, Around Noon (Producer)

Jared Winder, WHSmith (Retailer)

Wayne Greensmith, Samworth Brothers (Producer)

Jude Walker, The FSC Group (Buying Agency)

Jake Karia, Food Attractions (Producer)

Dan Barrett, The Bread Factory

Jon Watkin, Dawn Farm Foods (Supplier)

Simon Bos, Gravitywell (Supplier)

SECRETARIAT

Jim Winship, Director

BSA Manufacturers & Distributors

AROUND NOON LTD.

Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU

Tel: 0283 0262333

info@aroundnoon.com www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (LONDON) LTD.

762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523 636

infoANL@aroundnoon.com www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (SOHO)

Unit 7 Advent Business Park, Advent Way, London N18 3AL

Contact: Daniel Silverston Tel: 0203 058 1245

dan@sohosandwich.co.uk www.sohosandwich.co.uk

BRCGS Rating – A

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX

Tel: 0116 2361100

commercialftg@ samworthbrothers.co.uk

BRCGS Rating – AA+

DELI-LITES IRELAND LTD.

Unit 1, Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN

Contact: Barbara Hawkins Tel: 07786 435198

barbara.hawkins@delilites.com www.delilites.com

BRCGS Rating – AA+ BCorp certified

GREENCORE FOOD TO GO LTD - PARK ROYAL

Willen Field Rd, Park Royal, London NW10 7AQ

Tel: 0208 956 6000 www.greencore.com

BRCGS Rating – AA+

BRC Plant Based

GREENCORE FOOD TO GO LTD – MANTON WOOD

Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts S80 2RS

Tel: 01909 512600

www.greencore.com

BRCGS Rating – AA+

BRC Plant Based

GREENCORE FOOD TO GO LTD – BROMLEY BY BOW

Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 www.greencore.com

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD. – ATHERSTONE

Unit 7, 
Carlyon Road

Industrial Estate, Atherstone, Warwickshire 
CV9 1LQ Tel: 01827 719 100 www.greencore.com

BRCGS Rating – AA+

GREENCORE FOOD TO GO

LTD. – HEATHROW

Unit 366 Stockley Close, West Drayton, London UB7 9BL Tel: 0208 629 8600 www.greencore.com

BRCGS Rating – AA+

MELTON FOODS

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA

Tel: 01664 484400 commercialftg@ samworthbrothers.co.uk

BRCGS Rating – AA+

BRC Plant Based and Gluten Free standards

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

BRCGS Rating – AA+

RAYNOR

FOODS LTD.

Farrow Road, Widford

Industrial Estate, Chelmsford, Essex CM1 3TH

Contact: Sales Tel: 01245 353249 sales@sandwiches.uk.net www.sandwiches.uk.net

BRCGS Rating – AA+

REAL WRAP COMPANY LTD.

Unit 2 Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk

BRCGS Rating – AA

SAMWORTH BROTHERS

MANTON WOOD

Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS

Tel: 01909 511800

commercialftg@ samworthbrothers.co.uk

www.samworthbrothers.co.uk

BRCGS Rating – AA+

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Contact: Julie Crimlisk Tel: 0113 2426031

enquiries@sandwichkinguk.com

www.sandwichkinguk.com

STS Audited

SIMPLY LUNCH LTD.

Unit 2, ZK Park, 23 Commerce Way, Croydon CR0 4ZS

Contact Sales

Tel: 0345 2007631

sales@simplylunch.co.uk www.simplylunch.co.uk

BRCGS Rating – AA+

STREET EATS FOOD LTD.

Prince William Avenue, Sandycroft, Deeside, CH5 2QZ

Tel: 01244 533888

Option 1

orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk

BRCGS Rating – AA+

TIFFIN SANDWICHES

Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF

Contact: Sales

Tel: 01274 494939

sales@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk

BRCGS Rating – AA

ADVISORY & CONSULTANCY

Planglow Ltd.

The FSC Group

BAKERY PRODUCTS

Durum Company UK

Food Attraction Ltd.

Jacksons Bakery

Mission Foods

Pan Euro Foods

The Bread Factory (GAIL’s)

The FSC Group

BESPOKE SOFTWARE/IT

Mezze

Planglow Ltd.

CHEESE & DAIRY PRODUCTS

Futura Foods UK Ltd.

Leathams

CHUTNEYS & RELISHES

Leathams

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Fresh-Pak

Chilled Foods

Futura Foods UK Ltd.

Leathams

Zafron Foods Ltd.

EGGS & EGG PRODUCTS

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Stonegate Farmers

Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Deighton Manufacturing

Flexeserve

Grote Company

Jiffy Trucks Ltd.

Industrial Robotic Solutions

Millitec Food Systems Ltd.

Planglow Ltd.

Reflex Lables

Soken Engineering

FACTORY MACHINERY

Deighton Manufacturing

Grote Company

Industrial Robotic Solutions

Millitec Food Systems Ltd.

Soken Engineering

FISH PRODUCTS

H Smith Food Group plc

Leathams

Pacific West Foods Ltd

Pan Euro Foods

Royal Greenland Ltd.

Zafron Foods Ltd.

FOOD TO GO

Food Attraction

Pacific West Foods Ltd.

Pan Euro Foods

Pasta Foods

The FSC Group

FRUIT

Leathams

INSURANCE

Insurance Protector Group

LABELS & LABELLING

Colpac

Planglow Ltd.

Reflex Pack Plus

MEAT PRODUCTS

RED MEAT

Dartmouth Foods

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

POULTRY

Cargill Protein Europe

Dartmouth Foods

Dawn Farms UK

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Leathams

Pan Euro Foods

Seara Meats BV

ORGANIC PRODUCTS

Leathams

PACKAGING

Colpac Ltd.

Coveris Flexibles

Planglow Ltd.

Pro-Ampac RAP

Reflex Pack Plus

Sabert

Soken Engineering

Waddington Europe

Woodly

PASTA

Leathams

Pasta Foods

PLANT-BASED

Food Attraction

GrowUp Farms

Leathams

The Live Kindly Collective

Melton Foods

Pan Euro Foods

TMI Foods

SANDWICH FILLINGS

(READY PREPARED)

Fresh-Pak Chilled Foods

Zafron Foods Ltd.

SANDWICHES

See BSA Sandwich Manufacturers

SALADS, FRUIT & VEGETABLES

Agrial Fresh Produce Ltd.

GrowUp Farms

Leathams

Pasta Foods

The FSC Group

SOUPS

Leathams

Pasta Foods

INTERNATIONAL SUPPLIERS INDEX

SIGMA BAKERIES

PO Box 56567

3308 Limassol, Cyprus

Contact: Georgios Georgiou

Tel: +357 25 878678

Fax: +357 25 346131

info@sigmabakeries.com www.sigmabakeries.com

SUBWAY

Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD

Contact: Frederick De Luca

Tel: 01223 550820 www.subway.co.uk

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium

Tel: +32 2 731 69 77

Fax: +32 2 731 69 78

Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

BAKERY INSERTS

Sigma Bakeries Ltd

BREAD

Sigma Bakeries Ltd

FRANCHISING

Subway

ORGANIC PRODUCTS

Sigma Bakeries Ltd

SANDWICHES

Tamarind Foods

SANDWICH FILLINGS (prepared)

Sigma Bakeries Ltd

SPECIALITY BREADS

Sigma Bakeries Ltd

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